Lemon Tart
If I can choose a dessert that I would like to have almost every Saturday during the summer months with my coffee, it is the lemon tart. This is a traditional French dessert with a creamy and luscious lemon curd filling. It is effortless to make and doesn’t require many ingredients. The pate sucree requires some time to be made, but you can always make it in advance. Also, remember that this tart needs to be chilled for at least several hours before serving.
Ingredients for 28 cm tart pan:
- 250 gr all-purpose flour
- 90 gr sugar
- 15 gr almond flour
- 150 gr cold butter cubbed
- 1 egg
- 1 tsp vanilla extract
- 1-2 cold water
For the lemon curd filling:
- 3 large eggs
- 150 gr granulated sugar
- 150 ml freshly squeezed lemon juice
- Zest of 2 lemons
- 150 gr unsalted butter cubbed
Instructions:
In a mixing bowl, mix the flour, sugar, almond flour, and butter using the paddle attachment. Add the egg and vanilla extract and water if needed. Mix on low speed until a firm dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. As soon as the dough is chilled, roll out the dough on a floured surface. Transfer the rolled dough to a tart pan and bake in a preheated convection oven at 160 C for 20 minutes.
Whisk together the eggs and sugar, add the lemon juice and zest, and transfer to a saucepan over medium heat. Whisk constantly until the mixture starts to thicken. Pour through a sieve over the butter and mix well.
Pour the prepared lemon curd over the top of the pate sucree and chill for several hours before serving.
Bon Appétit